Can I Use Sourdough Starter Straight From The Fridge? (2024)

FAQs

Can you feed sourdough starter right out of the fridge? ›

Yes, you can feed sourdough starter straight from the fridge. If you've stored your sourdough starter in the fridge, you will need to discard first and then feed as per normal. For example you would discard all but 50g of starter and then feed 50g of flour and 50g of water.

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week.

How to Revive Your Sourdough Starter From The Refrigerator. To revive, take your jar out of the fridge and let it sit on the counter for an hour or two to warm up.

*Do not try baking with your starter right after feeding it. Allow time for it to grow and feast on the flour before using it. Starters are usually ready to bake with around 4-12 hours after a feeding depending on the amount you feed your starter.

Can I use my starter straight out of the fridge? It's possible - but you really shouldn't. While it might seem convenient to bake with a cold starter, for consistently delicious sourdough bread, it's better not to use your starter straight from the fridge.

A sourdough starter kept in the refrigerator is revived by feeding. If the starter has been in the fridge for a week or less, I'll take about 60 grams of it (equal parts by weight of water and flour) and add 60 grams of 100F water and 60 grams of plain flour. The new fed starter is about room temperature after mixing.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

First, take it out of the fridge and let it come to room temperature. Then, feed it with equal parts flour and water (by weight) and let it sit at room temperature for a few hours. After that, it should be ready to use in your baking!

Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.

What temperature kills sourdough starters? ›

Things that WILL kill your sourdough starter

Yeast dies at 140°F, and it's likely that your sourdough starter will suffer at temperatures even lower than that. It's best to maintain your starter at comfortable room temperature (around 70°F), though a little higher or lower won't hurt anything.

If you bake couple of times a week or once a week, best to move the starter in the fridge. You would then remove it from the fridge for feeding ahead of preparing the dough. Can I leave my starter out overnight after feeding it? Yes, if you have just fed it.

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

If you use a starter just after you've fed it, you will be using a very weak, diluted starter and then diluting it further by adding even more flour and water.

If you bake couple of times a week or once a week, best to move the starter in the fridge. You would then remove it from the fridge for feeding ahead of preparing the dough. Can I leave my starter out overnight after feeding it? Yes, if you have just fed it.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Your sourdough starter will survive without direct access to oxygen because it is an anaerobic fermentation process, meaning it does not need oxygen to occur. While your sourdough starter doesn't actually breathe and therefore can have the lid sitting on the jar, it can benefit from fresh air.

Even the baked bread appears darker and glossier if the dough is cold proofed inside the fridge. The blistered crust that is familiar with most sourdoughs becomes more apparent, too. While proofing at room temperature is not exactly equivalent to spoiling the sourdough, it does result in a different flavor.